Saturday, March 15, 2014

How Eating Meat Can Indeed Be as Bad as Smoking Cigarettes

I saw many people disagreeing with an article from The Guardian on how eating animal protein can be as bad as smoking cigarettes. I wasn't surprised that the people who disagree with the article are currently eating meat and want to continue eating it.

"-Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons
(PAHs) are chemicals formed when muscle meat, including beef, pork,
fish, and poultry, is cooked using high-temperature methods, such as pan
frying or grilling directly over an open flame.

-The formation
of HCAs and PAHs is influenced by the type of meat, the cooking time,
the cooking temperature, and the cooking method."

There is a
strong correlation of Denmark's high grilled red meat consumption with
its no.1 ranking for cancer rate in the world.

I wrote something about red meat consumption and its correlation to cancer a while ago.

Grilled red meat shops are popular in Denmark and Denmark has the
highest number of meat-cooking grills per capita. This high consumption
of red meat correlates with Denmark having the top spot for the rate of
cancer for all countries in the world, which seems too high of a direct
correlation even if their free medical system allows more people to be
detected from the life-threatening disease. The exercise the Danes get
from cycling don't seem to be able to offset the effects of the toxins
that come from eating cooked meat.